| 摘要 |
A flavouring preparation is obtained by forming an emulsion of a flavour with the inclusion of a substantially non-toxic water-insoluble organic compound of higher boiling point than the flavour for reducing the volatility of the flavour. The flavour may be oil of lemon, orange or lime or a natural fruit flavour such as strawberry, raspberry or cherry, or a synthetic flavour, e.g. oil of wintergreen, ethyl acetate, ethyl malate or amyl acetate. The volatility reducing compound may be in a higher boiling point alcohol such as n-octyl, sec-octyl, or nonyl alcohol, di-n-nutyl carbinol, plenyl ethyl-, phenyl propyl- or phenyl butyl alcohol, or edible derivatives of higher boiling point organic acids such as methyl, ethyl, propyl, isopropyl butyl or isobutyl esters of tartaric, malonic, citric, succinic or malic acids. Aromatic esters such as benzyl benzoate or salicylate, ethers such as di-n-amyl, di-isoamyl, di-hexyl, di-benzyl or di-phenyl ethyl ethers, ketones such as di-butyl or di-amyl ketone or benzophenone and aldehydes such as p-methoxybenzaldehyde or p-methoxy cinnamic aldehyde may also be used. The emulsion may be made in water with the addition of an emulsifying agent, e.g. gelatine, albumen, an oleate, a gum or a mixture thereof. An edible hygroscopic agent, e.g. a carbohydrate such as invert sugar, glucose, or maltose or glycerine or diethylene glycol may also be added to the emulsion to form a protective film around the emulsified material, especially when the emulsion is to be dried. p Drying may be effected by spray drying or in a vacuum drier or by using an edible dehydrating agent, e.g. corn sugar, lactose, maltodextrin or other hygroscopia carbohydrate material or granulated or pulverized gelatine.ALSO:A flavouring preparation, e.g. for use in preparing gelatine desserts, is obtained by forming an emulsion of a flavour with the inclusion of a substantially non-toxic water-insoluble organic compound of higher boiling point than the flavour for reducing the volatility of the flavour. The flavour may be oil of lemon, orange or lime, or a natural fruit flavour such as strawberry, raspberry, or cherry, or a synthetic flavour, e.g. oil of winter green, ethyl acetate, ethyl malate or amyl acetate. The volatility reducing compound may be a higher boiling point alcohol such as n-octyl, sec-octyl, or nonyl alcohol, di-n-butyl carbinol, phenyl ethyl-, phenyl propyl- or phenyl butyl alcohol or edible derivatives of high boiling point organic acids such as methyl, ethyl, propyl, isopropyl, butyl, or isobutyl esters of tartaric, malonic, citric, succinic or malic acids. Aromatic esters such as benzyl benzoate or salicylate, ethers such as di-n-amyl, di-isoamyl, di-hexyl, di-benzyl, or di-phenyl ethyl ethers, ketones such as di-butyl or di-amyl ketone or benzophenone and aldehydes such as p-methoxy benzaldehyde or p-methoxy cinnamic aldehyde may also be used. The emulsion may be made in water with addition of an emulsifying agent, e.g. gelatine, albumen, an oleate, a gum or a mixture thereof. An edible hygroscopic agent, e.g. a carbohydrate such as invert sugar, glucose, or maltose, or glycerine, or diethylene glycol may also be added to the emulsion to form a protective film around the emulsified material more especially when the emulsion is to be dried. Drying may be effected by spray drying or in a vacuum drier or by using an edible dehydrating agent, e.g. corn sugar, lactose, malto-dextrin or other hygroscopic carbohydrate material or granulated or pulverized gelatine. |
